CN102366074A - Cooking wine - Google Patents
Cooking wine Download PDFInfo
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- CN102366074A CN102366074A CN201110317813XA CN201110317813A CN102366074A CN 102366074 A CN102366074 A CN 102366074A CN 201110317813X A CN201110317813X A CN 201110317813XA CN 201110317813 A CN201110317813 A CN 201110317813A CN 102366074 A CN102366074 A CN 102366074A
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- cooking wine
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Abstract
The invention relates to a cooking wine prepared from raw materials of, by weight: 10 to 15 parts of 95% of edible alcohol, 1 to 3 parts of common salt, 0.05 to 0.1 parts of caramel coloring, 0.2 to 0.5 parts of monosodium glutamate, 1 to 1.5 parts of glucose, 0.1 to 0.2 parts of a spice, and pure water. The cooking wine provided by the invention is prepared from edible alcohol, common salt, caramel coloring, monosodium glutamate, glucose, a spice, and pure water. The formula of the cooking wine is simple. Compared to traditional cooking wine production technologies, with the technology provided by the invention, a large amount of grains can be saved, production cost can be reduced, and ecological environment can be saved.
Description
Technical field:
The invention belongs to a kind of flavouring, particularly a kind of cooking wine of cooking.
Background technology:
Flavourings cooking wine is one of indispensable flavouring in the cooking, as culinary art cooking wine, has the smelling of fish or mutton effect of removing fish, meat.Contain rich in amino acid, sugar, organic acid and multivitamin in the cooking wine, nutritious, make food fragrance stronger, delicious after the heating, and can not destroy the nutritional labeling in the food.The preparation method of tradition cooking wine generally adopts grain to carry out fermenting and producing, and annual production cooking wine needs the grain of labor, and production cost is higher.
Summary of the invention:
The object of the invention just is to provide a kind of cooking wine of cooking, and the prescription of this cooking wine is simple, both compares with traditional cooking wine production technique and can practice thrift a large amount of grains, reduces production costs, and can preserve the ecological environment again.
As above design; Technical scheme of the present invention is: a kind of cooking wine of cooking is characterized in that: have following raw materials according to process according to following weight proportion: edible alcohol (95%) 10-15 part, salt 1-3 part, caramel colorant 0.05-0.1 part, monosodium glutamate 0.2-0.5 part, glucose 1-1.5 part, spice 0.1-0.2 part and pure water.
Above-mentioned spice comprises 0.1 part of cinnamomi cortex pulveratus and 0.1 part in big fennel powder.
The present invention is that raw material is processed with edible alcohol (95%), salt, caramel colorant, monosodium glutamate, glucose, spice and pure water, and prescription is simple, both compares with traditional cooking wine production technique and can practice thrift a large amount of grains, reduces production costs, and can preserve the ecological environment again.
The specific embodiment:
Embodiment 1: a kind of cooking wine of cooking, and by edible alcohol (95%) 10Kg, salt 1Kg part, caramel colorant 0.05Kg, monosodium glutamate 0.2Kg, glucose 1Kg, spice 0.1Kg and pure water 87.65Kg.Spice is made up of cinnamomi cortex pulveratus 0.05Kg and big fennel powder 0.05Kg.The preparation method of this cooking wine is: edible alcohol (95%), salt, caramel colorant, monosodium glutamate, glucose and pure water are mixed mix into mixed liquor thoroughly, then spice is put into this mixed liquor and stir, leave standstill after 2-3 days and filter can, get final product.
Embodiment 2: a kind of cooking wine of cooking, and by edible alcohol (95%) 15Kg, salt 1Kg part, caramel colorant (double) 0.08Kg, monosodium glutamate (99%) 0.5Kg, glucose 1.2Kg, spice 0.2Kg and pure water 82.02Kg.Spice is made up of cinnamomi cortex pulveratus 0.1Kg and big fennel powder 0.1Kg.The preparation method of this cooking wine is: edible alcohol (95%), salt, caramel colorant, monosodium glutamate, glucose and pure water are mixed mix into mixed liquor thoroughly, then spice is put into this mixed liquor and stir, leave standstill after 2-3 days and filter can, get final product.
Claims (2)
1. cook cooking wine for one kind, it is characterized in that: have following raw materials according to process: edible alcohol (95%) 10-15 part, salt 1-3 part, caramel colorant 0.05-0.1 part, monosodium glutamate 0.2-0.5 part, glucose 1-1.5 part, spice 0.1-0.2 part and pure water according to following weight proportion.
2. a kind of cooking wine of cooking according to claim 1 is characterized in that: above-mentioned spice comprises 0.1 part of cinnamomi cortex pulveratus and 0.1 part in big fennel powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110317813XA CN102366074A (en) | 2011-10-19 | 2011-10-19 | Cooking wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110317813XA CN102366074A (en) | 2011-10-19 | 2011-10-19 | Cooking wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102366074A true CN102366074A (en) | 2012-03-07 |
Family
ID=45758694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110317813XA Pending CN102366074A (en) | 2011-10-19 | 2011-10-19 | Cooking wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102366074A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750257A (en) * | 2014-01-20 | 2014-04-30 | 哈尔滨正阳河调味食品有限公司 | Prepared cooking wine and preparation method thereof |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
| CN104982878A (en) * | 2015-08-08 | 2015-10-21 | 安国市关汉卿养生酒有限公司 | Cooking seasoning cooking wine and preparing method thereof |
-
2011
- 2011-10-19 CN CN201110317813XA patent/CN102366074A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750257A (en) * | 2014-01-20 | 2014-04-30 | 哈尔滨正阳河调味食品有限公司 | Prepared cooking wine and preparation method thereof |
| CN103750257B (en) * | 2014-01-20 | 2015-01-07 | 哈尔滨正阳河调味食品有限公司 | Prepared cooking wine and preparation method thereof |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
| CN104187528B (en) * | 2014-08-21 | 2016-03-16 | 四川清香园调味品股份有限公司 | A kind of flavourings cooking wine and preparation method thereof |
| CN104982878A (en) * | 2015-08-08 | 2015-10-21 | 安国市关汉卿养生酒有限公司 | Cooking seasoning cooking wine and preparing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120307 |